Eat & Drink
L’Oursin Takes Root in the Central District
A French seafood bistro inspired by the cafes of Paris knows what it's doing
From a diner’s perspective, the only evidence that L’Oursin chef/owner JJ Proville and his team didn’t hire expensive professional designers to create his Central District restaurant’s interior is the fact that it doesn’t mirror the trends found in other new restaurants. It’s still lovely, to be sure. Instead, he says, the aesthetic—more brass chairs and…
Coffee Lovers Unite at the 2017 Coffee Expo
A world of people nerded out to everything from nitro cold brew to sustainability in the coffee industry
Last week thousands of coffee lovers from around the world flooded Seattle’s Washington State Convention Center, making the pilgrimage to the nation’s coffee capital. The Global Specialty Coffee Expo, hosted by the nearly 30-year-old, industry nonprofit Specialty Coffee Association (SCA), gave coffee enthusiasts and experts the chance to learn about new industry trends and standards,…
Recipe of the Week: Barley Porridge
Cook like Canlis chef Brady Williams, who's nominated for a James Beard award
We’re officially less than a week out from the prestigious James Beard Awards Gala—essentially the restaurant world’s answer to the Academy Awards—which takes place May 1 in Chicago. Seattle is representing in a number of categories, but perhaps most notable this year is that Canlis chef Brady Williams has been nominated for the Rising Star…
How Much Is Too Much to Pay for Half a Sandwich?
As our obsession with open-faced noshing continues, we explore a range of toasts in Seattle
As with many things in Seattle’s culinary scene, we can probably credit chef Renee Erickson for convincing us that $10 is not too much to spend on toast. (My grandmother, however, wouldn’t have been so easily persuaded.) Mind you, the single slice of toast that goes for more than a 10-spot here isn’t simply topped…
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